Chef Chris Wheeler releases three delicious new dessert recipes

The recipes come just as Bahlsen releases its latest advert that carries on from where the last murder mystery advert ended. The main character can’t quite resist the new Choco Moments, and neither could the team in the Panda Radio offices.

Photo credit: Rebecca Henrys

Wheeler’s recipes use the Choco Leibniz biscuits as a base for three desserts: Chris Wheeler’s Humphry’s Bar with Bahlsen’s hazelnut-praline filled First Class wafers and caramel ice cream; Bahlsen Choco Moments Crunchy Mint Biscuit and Raspberry ‘Mille Feuille’ with raspberry sorbet, and Cherry Layered Cheesecake ‘lighthouse’ with Bahlsen white chocolate Choco Leibniz biscuit ice cream.

You can find the recipes below:

Chris Wheeler’s Humphry’s Bar with Bahlsen hazelnut-praline filled wafers and caramel ice cream

photo credit: Taste-PR

Chef’s comments

Created alongside Reece Collier, a great friend, this is an adaptation of one of our fine dining restaurant Humphry’s dishes.


  • Bahlsen hazelnut-praline filled wafers (First Class)
  • 8 Peanut caramel bars

For Anglaise

  • 500ml milk
  • 500ml double cream
  • 250g egg yolk
  • 125g sugar

For the chocolate mousse

  • 310ml Anglaise
  • 2 gelatine leaves
  • 240g milk chocolate
  • 310 whipping cream

For the garnish

  • 8 caramel ice cream scoops
  • 80g salted peanuts (blitzed)
  • 80g milk chocolate


Bring milk and cream to the boil. Meanwhile mix the egg yolks with the sugar. Once boiling, slowly add the egg mixture. Take off the heat and pass through a sieve. This is the Anglaise.

For the chocolate mousse – soak the gelatine in cold water, squeeze out excess and dissolve into the warm Anglaise. Add the chocolate and allow to melt. Mix well. Leave to cool. In the meantime, whip the cream to soft peaks and fold into the cooled chocolate mix. Leave to set.

Bahlsen Choco Moments Crunchy Mint Biscuit and Raspberry ‘Mille Feuille’ with raspberry sorbet

photo credit: Taste-PR

Chef’s comments

This is my twins, Victoria and Vanessa’s favourite dessert and it’s very simple to make so it’s good for a family day of fun, creating and then eating the dish together.


  • Bahlsen dark chocolate and mint biscuits
  • 500g raspberries

For the raspberry cream

  • 250ml double cream
  • 50g mascarpone
  • 50g blitzed fresh raspberries
  • 50g sugar

For the Chantilly cream

  • 250ml cream
  • 50g sugar
  • Vanilla essence

For the raspberry coulis

  • 250g raspberries (blitzed or purée)
  • 125g sugar

For the garnish

  • 4 raspberry sorbet scoops
  • 8 mint sprigs


Make the raspberry cream by mixing together the mascarpone, sugar and raspberries. Whip the ice cream and fold into the mascarpone mixture. Refrigerate.

Meanwhile make the Chantilly by whipping together the cream, sugar and vanilla essence

For the coulis – boil the purée and in a second pan boil the sugar with a bit of water. Once boiling, place the sugar in with the purée. Boil again, remove from the heat and leave to cool

Cherry Layered Cheesecake ‘lighthouse’ with Bahlsen white chocolate choco biscuit ice cream

photo credit: Taste-PR

Chef’s comments

Cherry is a great flavour and we’ve had a bit of fun changing the shape of the cheesecake – still a simple one to make


For the cheesecake

  • Bahlsen dark chocolate biscuits
  • 100g butter
  • 500g soft cream cheese
  • 175g icing sugar
  • 175g créme fraîche
  • 3 gelatine leaves
  • 100g blitzed cherries (purée)
  • 200g white chocolate (melted)
  • 500ml whipping cream

For the ice cream

  • Bahlsen white chocolate biscuits
  • 10 vanilla ice cream scoops

For the garnish

  • Bahlsen  chocolate orange biscuits
  • 10g white chocolate
  • 1 tbsp mango purée
  • 10 cherries


Soak the gelatine in cold water, squeeze out excess moisture before dissolving into the melted white chocolate.

Mix together the cream cheese, whip the cream and fold into mixture.

Divide the cheesecake mix into 2, fold the blitzed cherries into half.

Blitz the dark chocolate biscuits with melted butter. Place on a lined baking tray and cut 10 circles out. This will form the bases for the cheesecakes.

Using the individual Christmas pudding moulds, line them with cling film. Layer the white chocolate cheesecake followed by the cherry cheesecake, repeat until almost full. Top with the biscuit circles, leave to set. Blitz orange biscuit Bahlsen.

2018-11-13T23:42:28+00:00By |

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